1 can 15-oz or 16.5-oz. cream style corn
2 potatoes, peeled and diced
2 tablespoons fresh chives, chopped
1 can 4-oz. diced green chiles, drained
2 oz jar pimientos, chopped
1/2 cup ham, chopped
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup (4-oz) monterey jack cheese, shredded
In slow cooker, combine all ingredients except milk/cream and cheese.
Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired.
Serve in individual bowls; sprinkle with shredded cheese.